Dip and Sip Challenge, featuring BLT Guacamole

I could eat avocado every day. Every. Day. Of course, I don't, because they're always rock hard when I buy them, and then they all get ripe and soft at the exact same time ten days later.

I don't often declare my love of avocados out loud, so I was a bit surprised when I was invited to create a recipe for the Dip and Sip Challenge, sponsored by Piedra Azul Tequila, to celebrate National Guacamole Day (September 16th). I happily joined 9 other bloggers on the task, and I got to work.

Piedra Azul sent me a wonderful bottle of their blanco tequila, as well as a copy of Gaby Dalkin's new cookbook, Absolutely Avocados, for inspiration. I pored over the book, wanting to lick the pages, and marveling over some of the uses of avocado (hello, avocado-coconut ice cream!). Gaby includes tons of tips and tricks for buying and using avocados, including a whole section on different varieties of avocados that us poor folks in the northeast will NEVER see.

My friends and I eat guacamole at pretty much every gathering, to the point where even the folks who don't really cook know what the steps are and how to chop everything just right. For National Guacamole Day, however, I wanted something a little more unusual, and once I got the idea for BLT guacamole in my head, I just couldn't shake it.

The tomato part was easy; I always add tomato to my guacamole. Not much different there. Bacon - well, bacon can be added to anything. Definitely not a challenge. But lettuce? When I get guacamole at a Mexican restaurant, it always comes on a sad pile of shredded lettuce that I do my best to avoid. Even leafy, bright lettuce turns watery when chopped and mixed too much. And then, the answer came in the shape of my CSA share - kale!

Kale, pureed with some jalapeno, turned into the perfect lettuce-substitute. It gave the guacamole enough leafy green taste without changing the texture, (and hey, I hid half a bunch of kale in plain sight!). I added a little more kale, sliced into tiny threads, along with more tomato and bacon for garnish. I put the whole shebang into my molcajete (ok, it's a marble mortar) to serve.

BLT Guacamole

3-4 ripe Haas avocados, halved and pits removed

juice of 1 lime

1/2 to 1 jalapeno, seeds and ribs removed (if you want less kick)

6 large leaves of kale, ribs removed, 1 leaf reserved

1 large tomato, or about 12-15 cherry tomatoes, seeds removed

3 slices of bacon, cooked and crumbled

salt and pepper

In a large bowl, mash avocado together with lime juice. Just break up the chunks; as you stir in the other ingredients, the avocado will become creamier.

In a food processor, mince the jalapeno (decide how spicy you'd like your finished product) and 5 kale leaves together. It won't quite puree, but you want it as smooth as possible. Add to the avocado and stir to combine.

Finely chop the tomato, reserving a tablespoon or so for garnish. Mix the rest into the avocado.

Add most of the crumbled bacon and combine. Salt and pepper to taste.

To serve, top the guacamole with finely julienned kale, chopped tomato, and a sprinkle of bacon.

And what goes better with guacamole than a margarita? (If you said tortilla chips, you can just shut up. You've clearly never eaten guacamole with a spoon.) I didn't love margaritas for a long time because I always thought of them as syrupy sweet and bright green. But when I realized they were easy to make at home, I was a much happier camper. A traditional margarita is usually 3 parts tequila, 2 parts orange liqueur, and 1 part lime (sometimes 2 parts lime, 1 part orange liqueur instead). I occasionally find that even a little too sweet, wanting just to savor the acidic bite of the citrus alongside the tequila. Combining multiple kinds of citrus adds more sweetness without getting too cloying. And while mixing all those juices together doesn't produce the prettiest drink, it does provide a mixer that doesn't overshadow the tequila, so you want to use a better tequila, like Piedra Azul.

Mixed Citrus Margaritas
This isn't so much a recipe as a set of guidelines.

Combine the juice of whatever citrus you'd like - I like one grapefruit, 1 tangerine (or blood orange, when in season), 1 lemon, and 2 or 3 limes. This much citrus makes enough juice for 6-8 drinks.

Combine 1/4 cup tequila with 1/4 cup of citrus juice. Serve over ice, with or without a salted rim on the glass.

Blood Orange Negroni

The Negroni has been my drink for a while now. I like the play between bitter and sweet that it offers, plus I don't know anyone else who likes it, so I don't have to worry about running out of ingredients.

Traditionally, a Negroni is one part gin, one part sweet red vermouth, and one part Campari, served with an orange peel garnish. I tend to think of Campari as a summer drink (probably because I was first introduced to it on a hot summer day in the form of a Campari and soda). The addition here of blood orange to the basic recipe makes the drink slightly sweeter and also makes it something special that can only be made in the winter months, when blood oranges are available.

Blood Orange Negroni
1 part gin (I use Bombay Sapphire)
1 part Campari
1 part fresh-squeezed blood orange juice
1/2 part red vermouth
slice of blood orange

In a short tumbler, pour gin, Campari, juice, and vermouth over a handful of ice. Stir well, then top with orange slice.

Friday I'm in Love... with Bantam Cider

How have I not written about Bantam yet?! (Oh, right, it was that whole not writing for months thing.) Anyway, I'm a HUGE hard cider fan, and although I don't drink beer, I can be happy that the whole craft beer movement has given rise to more and interesting ciders. Bantam, especially, is at the top of my list for great craft ciders.

Bantam, created by two wonderful women in Cambridge, is the real deal. It's not some overly sweet mess (I'm looking at you, Woodchuck!), and it doesn't have an overly yeasty taste (draught Magners - although the bottled stuff is good!). The flavor of Wunderkind, their first offering, is just the right level of sweet, and yes, it really does taste like apples, but not like you're just drinking regular apple cider. Oh, and the bubbles! It's almost like drinking champagne!

Bantam has another cider coming out soon, a still cider named La Grande. I'm not wild about still ciders, especially since the lovely bubbles are one of the best parts of Wunderkind, but I trust the Bantam ladies to make a good product. (They will also apparently have a seasonal cider with Tart Cherries only at the Drink Craft Beer Fall to Winter Fest. I'm hoping someone can smuggle me out a sample.)

Seriously, get your hands on a bottle of this stuff - you can thank me later. You'd be the hero of Thanksgiving if you showed up with a bottle or three. And if you want to give it a try, there are Bantam tastings quite frequently - just keep an eye on their website!

Friday I'm In Love... with Mint Chocolate Polar Seltzer

I have recently cut all soda out of my life, and while I'm not missing the actual soda, I am missing the bubbles. And although I've been a big fan of seltzer for a while, I've really fallen back on it as of late.

Polar Seltzer is by far my favorite seltzer, aided by the fact that they're local and they come up with awesome seasonal flavors. During this past summer, I guzzled their ginger lemonade flavor by the bottle.

Now that their winter flavors are out, I have something new to obsess over - mint chocolate seltzer! I've had chocolate seltzer from other companies before, and it was gross and fake-tasting. This, however, is not like that at all. I was quite surprised at how refreshing this seltzer is. The flavor is light and not at all cloying. It even can take the place of dessert if you just want a little bit of sweet after a meal.  In fact, I have already started stockpiling this flavor for when it disappears in a few months.

The King's Toddy, or My New Health Tonic

I have never been one to sip a little something when I'm not feeling well. I always thought it was an old wives' tale that having a dram of whiskey or something could cure your ills. I'm beyond thinking that now.

A few months ago, I was invited to the Boston launch of No. 3 Gin and The King's Ginger (a ginger liqueur) at Eastern Standard. I, of course, tried all the iterations of gin cocktails that were offered to me, but my favorite of the night was a simple hot toddy made with both No. 3 and King's Ginger. The King's Ginger especially was intriguing to me because it has a much better, richer, fuller ginger taste than the other ginger liqueur on the market. I couldn't wait to get a bottle for myself. Or I thought I couldn't. Instead, I forgot all about it.

Last week, though, after feeling sick for most of this month, I was reminded of the cocktails I had tried at the event, and I remembered just how much I had loved that hot toddy. I searched around for No. 3 and King's Ginger (eventually finding them at Downtown Wine and Spirits in Somerville) and got to work.

I've made these toddies a few times now, and it only takes a sip or two to feel its effects. Between stress at work (Christmas retail in a store with concrete floors is HELL) and whatever illness I have that won't go away, I'm definitely more tense than I should be, but a King's Toddy soothes like nothing else. The warmth coupled with the intoxicating ginger, the subtleties of the gin paired with lemon and honey all add up to love in a mug.

The King's Toddy
1 oz No. 3 Gin
3/4 oz fresh lemon juice
1/2 oz King's Ginger
tsp honey

In a mug, combine gin, lemon juice, ginger liqueur, and honey. Top with hot water and whisk to dissolve the honey. Garnish with lemon twist.

Friday I'm In Love... with Snow Soda

I know it's not in fashion to drink soda these days, but sometimes you still want something bubbly that's not just seltzer. That's where something like Snow comes in - made with cane sugar and loaded with vitamins, Snow is a slightly more virtuous version of the stuff we love to drink.

Snow comes in three flavors - Lemon Lime, Cranberry PomRaz, and Cola. I really loved the fruit flavors. The Lemon Lime was tart and crisp, not just sweet. The Cranberry PomRaz, combining cranberry, pomegranate, and raspberry, tasted fresh and light, like a fizzy version of cranraz juice. The Cola, on the other hand, did not work for me; it tasted almost watered down, but then, I'm firmly a Coke Zero girl, and nothing else tastes right to me. But those fruit flavors - I enjoyed them on their own, but they make even better mixers!

I am also happy to see that Snow will soon be releasing a no-calorie version of their drinks, flavored with (I assume) stevia. I'm looking forward to giving them a try.

Snow is available throughout southern New England.

Full Disclosure note: Samples of Snow soda were provided to me free-of-charge.

Taste of the Nation Boston

One of the best events I have attended in the past year was Taste of the Nation last April. For months, I was eagerly awaiting this year’s bash, and last Thursday, the wait was finally over. Over 70 local restaurants and caterers and 40 wineries (plus some delightful liquor brands) were on hand to raise money for the event. All of the money from tickets and the silent auction went to Share Our Strength, which is dedicated to ending childhood hunger.

On entering the hall, my friend Ann and I were handed glasses of prosecco and set free into the wilderness of delicious foods. We were drawn first to the Food Should Taste Good table, a local snack company that manages to meet the expectations brought with their name. They had all of their chip flavors available for sampling, and I especially enjoyed the new cheddar flavor as well as the chocolate (both sweet and salty, which is clearly something I like). Their olive chips are still one of my favorite snacks out there. Right next to Food Should Taste Good was Corzo Tequila, which was serving margaritas and watermelon-and-cucumber-infused tequila. I loved the mix of watermelon and cucumber – very light flavors – and the way they mellowed the tequila out a bit. I’m not one for tequila shots, but these went down easily.

We wandered a bit, tasting bites from the Oak Room (grilled halibut with fresh pea shoots and a parsnip puree – nice use of both winter and spring veggies to make this an ideal dish for this time of year) and Sensing (a phenomenal cream of pea soup – smooth and sweet), as well as a mocktail from POM Wonderful (would have tasted better with a dash of gin, I bet). From there, we were sucked into the VIP room, where things started to get hazy. There was a Bombay Sapphire booth, manned by some ladies from LUPEC – the drinks were ice cold and perfectly mixed, who was I to say no? We also stopped by Chocolee’s table. She is possibly the best chocolate maker in town, and her new shop just opened in the South End. Make sure to order a salted caramel (there’s that salty and sweet thing again), which needs to be eaten in one bite so you don’t lose any of the amazing gooey caramel.

Back on the main floor, we wandered some more, and time seemed to speed up. Blue Ribbon BBQ showcased a whole roast pig and had bottles of all their different sauces to try. We enjoyed tastes from Verrill Farm (steak with spring greens and a roasted purple potato), Market (handmade passionfruit marshmallows), Laurel (decadent but not heavy lobster mac and cheese), KO Prime (so-so sloppy joes and amazingly fantastic A-1 potato chips), and Ole (dessert tamales). We enjoyed more drinks from a second LUPEC/Bombay Sapphire table and from Guatamalan rum, Ron Zacapa. We went to a bunch of other tables, but either many restaurants ran out early or I had more to drink than I think I did. (OK, it’s probably the latter.)

My two favorite bites of the evening, however, were not from regular restaurants, but from a caterer and a bakery. The chicken and potato gaufrettes from Season to Taste Catering were phenomenal and layered together crunchy potato, salty chicken, and a sweet caramel-y sauce. I came back for seconds of these perfectly proportioned appetizers and would have had more if I didn’t want other people to try them as well. We stopped at the Glutenus Minimus table because I had heard of the bakery before and was interested in trying their things for my gluten-free friend. I was totally blown away, though, by their baked goods. Gluten-free pastries often feel heavy and definitely don’t taste quite right, but that wasn’t true of anything I tried here. In fact, their chocolate chip cookies were better than some I’ve had at other bakeries – mind-bending!

And did I mention that the local band I enjoyed last year, Cassavettes, was playing again, and when I talked to them at the end of the night, they remembered talking with us last year? I’m listening to their new cd, Shake Down the Sun, right now, and it’s killer.

Taste of the Nation still has another local event coming up. Taste of the Nation Worcester is next week on April 19th, and if it’s anything like this event, it’s bound to be a blast.

Only on a New England Saint Patrick's Day

Sometimes things just work out well. Take, for example, last week - I was given the opportunity to meet the master distiller of Bushmills Irish Whiskey AND I was struck by an intense desire for Moxie. Normally, these two things would have nothing to do with each other. But I quickly remembered a drink I had had at Deep Ellum a few years ago - the Black Water - and the stars aligned.

The Black Water, named for the English translation of the Native American word "moxie," is a simple combination of whiskey and the almost-disgusting soda Moxie. I think Deep Ellum uses rye whiskey, whereas Bushmills is a blend of malt and grain whiskey. My palate isn't refined enough to tell the difference, I just drink what I like.

Now, if you didn't grow up in New England, you may never have heard of Moxie (in fact, there's no guarantee you've heard of it if you DID grow up here). Moxie originated, like most sodas, as a tonic meant to have health benefits. It was created in Lowell, MA in 1884 and named after a river near inventor Augustin Thompson's home in Maine. It was thanks to robust advertising that we now use the word moxie to mean that someone has vigor or guts - it didn't exist in the English language before this soda. And Moxie is one of the few sodas that actually taste like the tonic it came from - it's definitely an acquired taste. Imagine cola and root beer combined, only more bitter and less sweet. I can't drink the stuff straight, but I think it's amazing with whiskey.

Onto the Bushmills - I was invited to attend an event with Bushmills' master distiller, Colum Egan, who has been busy promoting the brand before St. Patrick's Day. I brought along a few fellow bloggers, and the evening ended up being Colum walking five women through all the different types of Bushmills (the tasting notes are here). It's amazing how the flavors can change so drastically between different blends of the same alcohol. I especially liked the Black Bush, which is aged in predominantly sherry barrels and has a little bit of a deeper, richer, sweeter taste than the original Bushmills, which is aged mostly in bourbon barrels and is a little lighter.

For a New England St. Patrick's Day, what better thing to do than blend a strictly New England soda with an Irish whiskey? Colum shared a number of Irish toasts with us, but my favorite is one I'll put to good use:

There are tall ships
and long ships
and ships that sail the sea,
but the best ships
are friendships
and may they always be.

Black Water
whiskey (I prefer Bushmills Black Bush, but only had original on hand)
Moxie
maraschino cherries

Fill a cocktail glass with crushed ice. Pour in a three-count of whiskey and top with Moxie. Add a cherry (and a dash of the cherry juice if you like).

Friday I'm In Love... with Best Friends Cocoa

I'm not usually a big fan of cocoa - it gives me a stomach ache like nothing else - but there are times during the long, cold winter when you want something hot that isn't coffee or tea, or you just HAVE to have chocolate and there isn't a bar in sight. For years, I put up with the crappy box of packets from the supermarket when I needed a fix, but more often than not, I just went without.

A few weeks ago, though, I got an email from the folks at Best Friends Cocoa, and my thoughts changed drastically with one taste. By "folks," I mean Linda and Uri Guttman, who bought the company from its founder about 6 years ago when it was about to close. Since then, they've run the company from a small factory space in Arlington with just a few employees.

Like I said, Best Friends Cocoa changed my thoughts on cocoa as a whole. This stuff is smooth and sweet and comforting, while the supermarket stuff just tastes like dirty water in comparison. (It also doesn't give me a stomach ache - must be the all the chemicals in the mass-produced stuff.) It takes a little more effort to stir into your hot water (like I said, no chemicals means you have to do a little more work), but it's well worth it. If stirring is too much trouble for you, Best Friends Cocoa can also sell you a little battery-powered milk frother to mix up your cup of cocoa.

And did I mention flavors? Besides the traditional, which is fun to dress up with your favorite liqueur as a treat (I've enjoyed it with mint Bailey's as well as PAMA), they also offer Marshmallow Cloud (Linda's description is best: "a marshmallow toasting over a campfire, melting into your cup of cocoa"), Cinnamon Twist (a warm flavor with just a bit of kick), and Raspberry Truffle (Oh. My. God.).

Best Friends Cocoa is available to order through their website (including a sampler pack so you can decide which is your favorite), at Whole Foods Markets in Massachusetts and Rhode Island, and through various markets and gift shops. Linda and Uri also have a table at Dedham's Indoor Farmers Market, held Sundays from 10am to 2pm in the Odd Fellows building at 626 High Street in Dedham. Above is Linda, Queen of Cocoa, holding court over her booth.

Farewell Dollhouse

My friends and I enjoy throwing pop culture-themed parties. First there was the all-day Firefly viewing party, then the Lord of the Rings weekend (those movies drag a little when you watch all three extended versions back to back to back), and of course, the party for the ill-fated Drive, complete with Matchbox cars for everyone. So what better way to celebrate (perhaps mourn is a better word?) Dollhouse then with themed food and drinks.

Ann made a rich chocolate cake, and the plain frosting seemed like a perfect place to get in a little Dollhouse. We drew on the dolls' beds, with the dolls nested safely inside. When it came time to eat the cake, I felt odd asking for the piece with Echo on it, but I liked how she came out the most. It was like asking for the slice with the frosting rose, only... you know, a person.

Activities were planned for the evening as well (besides watching the episodes Epitaph One and Epitaph Two): bonsai trimming, fingerpainting, and yoga (all of which the dolls do in the dollhouse). We also printed out these awesome paper dolls and had some fun taking pictures of them. Above, some of the dolls are posed with our Dollhouse-themed drinks. My favorite, though, may be Topher and his drawer of inappropriate starches. All the pictures are here.

Plans are underway for a Joss-verse-themed birthday party for a friend in May. I'm already itching to bake some Fruity Oaty Bars and drink from my Kiss the Librarian mug. What else should we make?

Dollhouse Cocktails

The Wedge
3 parts vodka
1 part Midori
4 parts Sprite
lemon and lime wedges
Combine over ice in a pint glass.

The Imprint
3 parts gin
2 parts PAMA (pomegranate liqueur)
1 part pineapple juice
3 parts seltzer
Combine over ice in a pint glass.

The Attic
2 parts vodka
2 parts gin
1 part blue curacao
1 part pineapple juice
3 parts seltzer
1/2 lime
Combine over ice in a glass, then cover with plastic wrap and drink through a straw.

Bar Snacks at the Regal Beagle

On Monday night, I met up with my friend Melody and the wonderful Erin of Erin Cooks for a screening of Babette's Feast at the Coolidge Corner Theatre. I felt like a bad food writer for never having seen it before. Of course, we couldn't go into a movie about food without eating something first, so we decided to meet up at the newly opened Regal Beagle just down the street.

The Regal Beagle is a warm and homey spot - the lush red wallpaper makes it very cozy. The layout is a little counter-intuitive, with the bar and lounge area in the back, but it also makes for more secluded drinking.

I tried a couple of the cocktails, which were strong and tasty, but the food was the real winner. We stuck to the bar bites menu and loved every bit.

The crab rangoon empanadas were a delightful twist on the typical crab rangoon - the dough was light and crispy, and although the filling was a little thin (it could have used some chunks of crab or even celery), it was quite flavorful. They were also the most expensive thing we tried, at $8 for 3. The other dishes were a much better value.

I loved the tempura sweet potato fries, which weren't like sweet potato fries anywhere else. The potatoes were cut into thick chunks and were soft and sweet inside the light tempura batter. Five dollars for a heaping plate was fantastic. The dates, stuffed with gorgonzola and wrapped in bacon, were very rich and perfect for sharing (and were only a dollar each!). The pumpkin hummus was also a treat, a little sweeter than your typical hummus and topped with finely chopped cucumber, red onion, and feta and served with crispy pita chips.

I'm glad to see an interesting place like the Regal Beagle in Coolidge Corner, and I think it's a great option for a bite before a movie. I'd love to see even more variety on the bar bites menu, as the entrees are a little higher priced than I thought they would be (they hover around $20).

Bacon Vodka, the Oddest Drink I've Had in a Long Time

It's been, oh geez, a month since I went to my first tasting at Downtown Wine & Spirits in Davis Square. I used to shop there frequently during college, but it was rather inconvenient when I lived in Brookline. It took a mysterious tweet from Citysearch Boston regarding a bacon liquor tasting to get me back in there.

The tasting was a great time - a bunch of people crowded around the small bar, shuffling around patiently to try tastes (big tastes) of three different beers, three different wines, and a homemade bacon vodka. The beers and wines were only bacon-y in spirit - smoky aroma and flavor can go a long way, especially when you already have bacon on the brain. I thought the vodka, though, was pretty awesome. Well, maybe not that vodka, but the concept of bacon vodka? Yep, pretty cool.

So when my older brother's birthday rolled around only a few weeks later and I had no idea what to get for him, I thought I'd try my hand at bacon vodka and give him something to talk about with his poker-playing buddies. Making bacon vodka is SIMPLE - there's probably only about 30 minutes of work involved.

When it came time to actually drink the vodka, though, I wasn't sure what to do. It was too salty to drink on its own (and god knows I love me some salt!). I stumbled across some recipes from Bakon Vodka (as far as I know, the only bacon-flavored vodka available in stores) and decided to give the prosciutto-wrapped bacon cocktail a try. I've tweaked it a bit below to better suit my tastes. Their drink list is intriguing, though, and I really want to give the Irish Boar a try too.

The thought of salty vodka may turn some people off, but it's worth giving a try. If nothing else, it's certainly a conversation piece. And if you're interested in other tastings (strange and straight forward alike) from Downtown Wine & Spirits, keep an eye on their website and Twitter.


Bacon Vodka
3 slices of bacon, cooked and grease blotted off
about 2 cups vodka (something you would drink on its own)

Place the cooked bacon into a pint jar or a similar non-reactive container that can be sealed. Fill with vodka. Place the jar in a dark cabinet for one week, then place the jar in the freezer overnight to help the fat solidify. Pour the vodka through a paper coffee filter (once or twice) - the resulting vodka should be clear with no little fat globs floating around. Clean out the pint jar, then pour vodka back in and store in the freezer.

Prosciutto-Wrapped Bacon Cocktail
3 parts bacon vodka
3 parts melon liqueur (like Midori)
splash of lime seltzer

Combine bacon vodka and melon liqueur with ice in a cocktail shaker and shake until chilled. Strain into a martini glass and top with a splash of chilled seltzer.

Unveiling Absolut Boston

When I first heard that Absolut was unveiling a new flavor "based" on Boston, all I could think of was the creative Absolut ads that people used to collect when I was in high school, including this one titled Absolut Boston. From that ad, it was clear that Boston=tea in many people's minds, and that idea has continued with this new black tea elderflower flavor. The whole concept of city-based flavors (Boston is the third, after New Orleans and Los Angeles) still seems a little odd to me, but who am I to argue when it tastes great?

To celebrate the launch of this new flavor, Absolut asked some famous Bostonians for their favorite Boston moments, and they have displayed them all on a Wall of Pride in front of the Prudential Center. Amy Poehler's (above) made me laugh out loud, because I've spent way too much time at the Burlington Mall (by the way, the Burlington Mall is one of only two MA locations of Chick-Fil-A - yum!). The wall will be up on Boylston Street until September 4th, after which the tiles will be auctioned off (with the money raised going to the Charles River Conservancy). You can see all the tiles up close on the auction page. Absolut and Horizon Beverages (MA distributor of Absolut) are also donating proceeds to the Charles River Conservancy.

After the unveiling of the wall, we headed to Stephanie's on Newbury to actually try the new vodka. They mixed up three different cocktails, and I was surprised at how versatile the black tea and elderflower flavors were. My favorite drink was the Boston Tea Party, which tasted primarily of black tea. I also enjoyed the Homerun, which tasted much more strongly of elderflower. The third choice, a mojito, just tasted like a mojito. There are 14 different cocktail recipes available on the Absolut Boston Facebook page, but my favorite, the Boston Tea Party, is below.

Absolut Boston Tea Party
3 parts Absolut Boston
2 parts lemon juice
1 part simple syrup

Shake Absolut Boston, lemon juice, and simple syrup over ice and strain into a martini glass. Garnish with a lemon twist.

Jasmine Iced Tea Sangria

A few weeks ago, I had the chance to attend a class on iced teas and tea sangrias at the Park Plaza. The Park Plaza is one of the many places in Boston to treat yourself to afternoon tea, but it is the only place with a tea sommelier, Cynthia Gold, who will walk you through the tea choices and find the right blend for you. She also offers Tea 101 classes, complementary looks into brewing and enjoying teas.

When I first signed up for this class, I thought the focus was going to be primarily iced teas. But we focused rather intently (at least for the first half of the class) on sangrias featuring iced teas. I didn’t think I was going to be a big fan – at least, until I actually tasted it. From the first sip, I couldn’t help but think that this would be a light and refreshing summer drink, and I knew I would be mixing up a batch soon. And although we were given some recipes to follow, the class was really more about learning the guidelines of how to brew a good tea and how to match flavors to make a tasty sangria.

In general, white and green teas pair better with white wines, while black tea pairs better with red wines. Keep the wines light – we used Rieslings in-class, and since Rieslings are my favorite, I was quite happy. Lighter fruits, like nectarines and apples, also work well with white wines, while berries are a little better suited to reds (although I added berries to my white and loved the flavor). And steep the fruit in the brandy overnight to make them thoroughly boozy.

Jasmine Iced Tea Sangria

Summer fruits, sliced thin (I used one white nectarine, one plum, and handful of blueberries, and a few pitted cherries, but try whatever you have on hand)
Brandy
2 Tbsp loose jasmine tea (I used this lovely tea from Tealuxe) or 6 tea bags
3 ½ cups hot water (not boiling, about 175 °)
1 bottle Riesling, chilled
Simple syrup (I had rhubarb syrup on hand, which added another nice layer of fruitiness)

Place the fruit in a jar or a bowl and cover with brandy. Give the fruit a good stir, then cover and let sit overnight.

In a heat-proof pitcher or measuring cup, add hot water to the tea and let steep for 3 minutes. Too hot and the tea will taste dull; too long and the tea will taste bitter. Strain leaves from the liquid, the chill tea until cold.

In a large pitcher, combine fruit (drain off brandy, although you may want to add a tablespoon or two to the finished product), tea, and wine. Add simple syrup to taste, and stir.

Cheap Eats: Stix

Hot and muggy summer days call for cool and light food, and there's nothing like a raw bar to leave you feeling virtuous yet well-fed. But seafood is not usually the cheap option. At Stix, however, you can enjoy a variety of raw bar offerings for only $1 a piece.

Stix' raw bar includes oysters, littleneck clams, shrimp, scallops, and crab legs. "Raw" bar may be a bit of a stretch here - oysters and clams come raw, on the half shell, but all the other choices come cooked and chilled. Selection varies, so make sure to call ahead if there's something specific you're looking for. There are a variety of condiments to accompany the seafood - traditional cocktail sauce, a spicy sriracha sauce, and a smoky aioli - which lend bite to the offerings.

Stix also offers some great drink deals if you'd like something to sip along with your oysters. Frozen mojitos, like liquor in slushie form, are only $5, or choose to add a flavor like mango or coconut for $6. And all bottles of wine are currently half off.

Stix is located at 35 Stanhope Street. The raw bar deal is available Tuesday through Friday, 5-7pm, in the bar and on the patio. Drink specials are available Tuesday through Saturday, 5pm-2am.

Originally published on Bostonist.

Rhubarb Cosmos

With plans for a Girls Night In last Friday, hosted by someone who has been talking for weeks about how much she loves rhubarb, my mind starting turning. A quick search for rhubarb in Tastespotting won me this recipe for rhubarb cosmopolitans, which I tweaked once I started mixing. These drinks had an unusual and slightly different taste - I don't think I could have placed the flavor as rhubarb if I hadn't made the syrup myself, but everyone enjoyed the taste.

The syrup is easy to make and even easier to drink. Don't throw out the strained rhubarb - eat it with a spoon, or on toast, or over ice cream...

Rhubarb Syrup
1 lb (about 4 big stalks) rhubarb, chopped
2 cups sugar
3 cups water

Combine rhubarb, sugar, and water in a medium pot. Bring to a boil, then reduce to a simmer and let cook for 15 minutes, stirring occasionally. The syrup will become bright pink and the rhubarb will break down. Strain through a fine strainer and let cool before using.

Rhubarb Cosmopolitan
2 ounces rhubarb syrup
2 ounces vodka
1 lime wedge
splash of lemon-lime soda

Combine syrup and vodka in a shaker with ice and shake until cold. Strain into a martini glass, squeeze in the lime wedge, and top with a splash of lemon-lime soda.

My Boston Day-cation

My high school friend Sarah was in town Friday and Saturday, bringing along her friend Dominique, who had never been to Boston. The plan for Saturday, therefore, was to fit in as much touristy stuff as we could and show Dom the town.

After a trip to Regina's on Friday, we were driving along when we heard a commercial on the radio talking about "day-cations." If "stay-cations" were all the rage last year, it seems "day-cations" are this year's trend. But we soon realized that the ad was for Mobil's convenience store, On The Go, and their "day-cation" deals. Seriously? Because if I only had one day off to relax, I highly doubt I'd be hanging out at my local Mobil station...

Anyway, we crammed a lot into Saturday, and hopefully, Dom got a lot out of Boston. It's always fun to play tourist in your own town, and the weather couldn't have been better for it. We walked over 7 miles, proving that Boston really is a walking city.

After picking up our friend Kristen, we started by strolling down Charles Street, ending at the Public Gardens for a Swan Boat ride. I miss the days when everyone would be dropping bread off the sides so that the boat was just trailing ducks as it glided along.

From there, we started the Freedom Trail, making a stop at the Granary Burying Ground. There was a guy handing out pamphlets about some of the famous inhabitants of the cemetery, including Mother Goose and Samuel Adams. I had a good time photographing the tombstones - I did some research in college about the motifs on New England tombstones, and I think it's fascinating how the imagery changed over the years.

We stuck to the Freedom Trail for a while, then split off to wander through the financial district over to the waterfront. We grabbed lunch at the Barking Crab, which has fun ambiance but just ok food. It's loud and crowded, but when the weather's nice, it's always great to sit on the water and enjoy a beer and some fried food.

I hadn't been to the Barking Crab in years, though, and was surprised at how limited their menu was. I was expecting all kinds of fried food baskets, but all they offered was fish and chips and a fisherman's platter. So I ordered off the appetizer menu instead, choosing calamari and onion rings. The Rhode Island-style calamari was decent, with almost no chewy pieces, but the peppers were too wet and turned a lot of the basket soggy by the end of the meal. I always prefer when the hot peppers are battered and fried as well - the texture matches the calamari a little better. The onion rings, on the other hand, were delicious - light and ultra crisp, well-seasoned and thinly sliced. I might have been happier just eating the onion rings...

After lunch, we wandered down the Harborwalk to the aquarium, where we got on a harbor cruise. For 45 minutes, we soaked up the sun as we sailed in a big circle, viewing the coast of South Boston, East Boston, and Charlestown. I even got to wave hello to the USS Constitution, where I worked last year.

As we disembarked on Long Wharf, The Landing was right in front of us, and we were lured in by the hordes of people drinking from plastic fish bowls. The four of us shared the giant drink as we took in the surroundings and enjoyed the sun a little more. Long Wharf is always a mob scene, so it was nice to have a little piece of real estate to ourselves from which to watch everything going on. And for $25, our fish bowl wasn't outrageous - we probably would have paid more if we had each gotten our own drinks. The bowl was a little fizzy and tasted exactly like the blue ice pops that we all enjoyed as kids - mmm blue!

Slightly tipsy, we wandered through Quincy Market, over Beacon Hill, down Commonwealth Avenue, and over to Fenway. We ate at Boston Beer Works (after an earlier discussion about sweet potato fries, it seemed like an obvious choice), then headed over to the Bleacher Bar for drinks. What a cool space! The bar is at field level, looking right out onto the warning track. If you're lucky enough to snag one of the tables, you can see all the way to home plate.
The men's room even has a window at eye level so the guys don't miss one pitch. I'm looking forward to heading back to watch another game (and hopefully actually grab a table at some point).

Lunch at the Barking Crab got me thinking, though - there really aren't a lot of places to get clam shack-type food in Boston itself. Anyone have any suggestions for good (cheapish) seafood?

- Barking Crab

Rosewater Limeade

In an effort to stave off scurvy due to my end-of-semester diet of potato chips and coffee (and more coffee), I bought a bunch of limes at the market. All along, I was planning on making some limeade - a nice cool, refreshing drink to have in the fridge during this crazy hot-then-cold weather we've been having (95° Tuesday? 60° Wednesday? 75° Friday? My body is ten types of confused.). But after I mixed it together, I found it a little lacking.

Luckily, my trusty bottle of rosewater was standing nearby, and I added a little at a time until it tasted just right. I really like the pairing of lime and rose - sweet and tart, fruity and floral.

Rosewater Limeade
3/4 cup lime juice (about 4 large limes)
1/4 cup sugar
1 1/2 tsp rosewater
3 cups water

Mix ingredients together in a pitcher until sugar is dissolved. Serve over ice.

Don Julio Tequila Dinner at Masa

Another night, another media event (no, not true - I have nothing lined up now that I'm done with Starbucks and Finale). Don Julio, a premium tequila company, hosted a media dinner on Thursday night at Masa in the South End. I was first going to attend for Bostonist, but another writer ended up taking over for me, so I was free to cover the event just for my own site.

I went directly to Masa from class, and let me say, there's nothing better than ending the week by walking into a restaurant and having a drink placed in your hands. Since Don Julio was sponsoring the dinner, we were treated to specially-designed cocktails throughout the night featuring the tequila. The first offering of the night, as we mingled before dinner, was a variation on sangria that went down easy.

As we settled down into our seats, the chef came out to explain our menu and drink pairings. With every word he said, I grew more and more hungry. Luckily, our first course was not far behind - a chipotle-spiked New England clam chowder, paired with a tres chiles margarita. The chowder was very thick, almost like a pea soup, and had a nice kick from chipotle. It seems that this is the only dish we had that is on their regular menu - don't order expecting a typical New England clam chowder, but it's warmth was welcome and comforting on such a cold day. The tres chiles margarita was my favorite drink of the night, featuring Don Julio Blanco, cucumbers, lemons and limes, and, as the name suggests, three different types of chili peppers. The chilis added some bite but were not overpowering, and the cucumbers and citrus evened out the flavor. Just thinking about it makes me want another one now.

Before I knew it, we had moved on to the next course - Tacos de carnitas with three different salsas, paired with a chipotle tamarind margarita. The tacos were perfect, with corn tortillas, salty pork confit, finely chopped onions and cilantro, a smooth avocado mash, and a smoky tomato salsa. I ate all three (even though I knew there were two more courses coming), and I could have eaten even more. The accompanying margarita was intense, perhaps a little too intense for me. The chipotle gave it a real kick (so much so that I couldn't drink it by itself, but only after a bite of taco), and the tamarind added a lot of sweetness and viscosity. Definitely not my favorite, although I did appreciate how smoothly all the flavors went together.

We then moved on to the main course, although we were all incredibly full. The Queso Oaxaca-stuffed Pan de Carne, or cheese-stuffed meatloaf or giant meatball, topped with a smoked Serrano cumino sauce, arugula, and cotija cheese was paired with Masa's Premium Margarita. The Pan de Carne used a mix of veal, beef, and pork, and I was especially fond of the use of the stringy, salty Queso Oaxaca that was stuffed inside it. The margarita was the most typical of all the drinks we had, although its use of vanilla liqueur and a variety of juices made for a rounder flavor than most margaritas.

With dessert, a chocolate truffle tamale, we were served a special concoction of Don Julio 1942, a limited-edition variety that is aged at least two and a half years, and vanilla liqueur, garnished with a slice of vanilla bean and a sugar rim. This allowed for the flavors of the tequila to really shine and was the perfect way to end the meal.

Since the Tres Chines Margarita was my favorite of the bunch, I thought I'd share it. If you give it a try, let me know what you think - I love cocktails that incorporate fresh ingredients and unusual flavors (usually herbs, but in this case, the three chilis).

Tres Chiles Margarita
1 1/2 ounces Tequila Don Julio Blanco
2 cucumber slices
2 jalapeno slices
1 Anaheim pepper slice
1 long hot slice
2 lime slices
1 lemon slice
1 ounce lemonade
1/2 ounce agave nectar
Lemon twist for garnish

In a Boston shaker, muddle slices of cucumber, jalapeno, Anaheim, long hot, lime, and lemon. Add Tequila Don Julio, agave nectar, lemonade, and ice; cover and shake well. Strain ingredients into highball glass over ice, and garnish with lemon twist.

Starbucks Tea Party

A while ago, I mentioned that I was enjoying the new tea drinks at Starbucks. What I didn't mention, though, was that I was so enjoying the London Fog latte that I couldn't convince myself to order any of the others, so I had no idea what they tasted like.

Luckily for me, not long after, I was invited to a tea tasting at Starbucks, an event with the sole intention of getting Boston-area bloggers to try all the new tea drink flavors. I was joined by many different local blogs - The Boston Teacup, Yogurt and Berries, Tri 2 Cook, Carrots 'N' Cake, Healthy and Sane, and The Boston Foodie- and we all enjoyed the chance to taste lots of delicious goodies and talk about blogging. We were also lucky to be joined by Missy Franklin, a local Starbucks tea and coffee master, who walked us through our tasting.

We started with the lattes - full-leaf tea bags, steeped in water, sweetened with syrup (simple or vanilla), and topped with steamed milk (water to milk ratio is 1:1). They're all ready to drink as soon as they're handed to you, but I preferred to let them steep a while longer for a more intense taste.

The Black Tea Latte was simple and comforting - the tea version of a regular espresso latte. The tea is a bit sweet and tart, like caramel and black cherries. Understandably, it pairs well with the apple bran muffins, which are studded with sour cherries - the tart and sweet from the fruit really does bring out those similar flavors in the drink. We also paired it with slices of lemon loaf, which is bursting with lemon flavor - yum!

The London Fog Latte was next, and the only one I was familiar with. The tea used in this is slightly different than the regular Earl Grey bags used for cups of tea - they include lavender on top of the bergamot, which always makes for a richer flavor (at least, for me). Because they add vanilla syrup to this one, it had a broader sweetness, and the lavender gives it more of a floral taste. We paired this one with raspberry and mini vanilla scones. The vanilla scones are drier and sweeter, while the raspberry scones have a great tangy flavor (from both the dough and the berries) and a bit of crunch from the sugar topping.

Next up was the Vanilla Rooibos Tea Latte. Rooibus (pronounced ROY-bus) is fruity, with a little bit of spice, and it's a great caffeine-free alternative to chai. It had a great honey aroma, which Missy informed us was coming from the combination of the vanilla and the mix of spices. I was surprised at how much I enjoyed this one, especially considering that caffeine is usually a big factor in my wanting a latte :) But the fruitiness melded really well with the milk, forming a light but flavorful treat. This one was paired with red velvet cupcakes - who doesn't love a red velvet cupcake?

We then moved on to the tea infusions, which blended chai concentrate with rich juices. The Berry Chai Infusion was a burst of berries, currents, and spice, and after one person remarked that it tasted like mulled wine, that was pretty much all I could taste. The Apple Chair Infusion is similar, with the chai blended with sweet apple juice - this one tasted like a spicier version of the steamed cider that Starbucks offers in the fall. Neither of these were really my "cup of tea" (if you will) because I'm not a fan of the spiciness of the chai. We paired with Berry infusion with blueberry and cinnamon coffee cakes, but they'd work well with anything containing fruits or spices. The Apple infusion was paired with an apple fritter, which I absolutely loved - apple donuts? Yes please!

So thanks to Starbucks for introducing me to all the new tea flavors that they have on hand. The funny thing is, though, that I think the London Fog is still my favorite, and I'll definitely keep ordering that one.